This is a wonderfully light but filling and delicious dish that’s perfect for Spring eating. Add new season asparagus if you wish. If verjuice is difficult to find, substitute with the same volume of water and use a little lemon juice to add a gentle acidity.
4 tbsp sake
2 tbsp mirin or water
100 g caster sugar
200 g white miso paste
600 g barramundi fillets, skinless
1 sml leek, thinly sliced
30 g butter
1 ½ litres water
250 ml Verjuice
200 g cabbage, finely shredded
2 tbsp fresh ginger
sea salt flakes
1 tsp rice bran or vegetable oil
1 cup spring onions, finely chopped
Nori Komi Furikake (Japanese Rice Seasoning), to garnish
- Bring the sake and mirin to the boil. Burn off the alcohol by placing a flame on the surface to catch. When the flame dies out, add the sugar and stir to dissolve.
- Stir in the miso paste and gently simmer for 3 – 5 minutes until thickened. Allow to cool.
- Cut the barramundi into large chunks and then marinate in all but ¼ cup of the miso mixture.
- Cover and refrigerate for 1 hour minimum.
- Gently fry the leeks in the butter until starting to soften and then add the water, verjuice and remaining ¼ cup miso mixture.
- Stir in the cabbage and ginger and simmer for 5 minutes until the cabbage is tender. Season with salt to taste.
- Heat the oil in a frying pan and fry the barramundi pieces until golden brown on both sides.
- Scrape any remaining miso marinade into the simmering broth and stir to combine.
- Serve the barramundi in bowls and then ladle over the leek, cabbage & ginger broth. Garnish with the spring onions and Japanese Rice Seasoning.